Asparagus With Cambozola Sauce Recipe

Ingredients for Asparagus With Cambozola Sauce

• Unsalted Butter
• Crusty Bread
• Sea Salt
• Fresh Ground Black Pepper
• Extra Virgin Olive Oil
• 1/4 cup water
• 1 pound asparagus, trimmed
• Heavy Cream
• Cambozola Cheese
• 1 teaspoon fresh thyme leaves
• 1/4 cup pine nuts, toasted

How to Make Asparagus With Cambozola Sauce

1. Preheat oven to 375°F (190°C). In an oven-safe skillet, melt 2 tablespoons of butter. Add 4 slices of bread, cut into 1-inch pieces, and toss to coat evenly.
2. Season the bread with salt and pepper to taste.
3. Bake for 15-20 minutes, or until golden brown and crispy.
4. Remove from oven and set aside on paper towels to drain excess butter.
5. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1/4 cup water and season with salt and pepper.
6. Bring to a boil, then add 1 pound of trimmed asparagus. Cover and cook for 5 minutes.
7. Remove the lid and cook for another 5 minutes, or until the asparagus is tender-crisp and lightly browned, occasionally stirring.
8. In a small saucepan over medium heat, melt 4 ounces of Cambozola cheese in 1/2 cup of heavy cream. Stir until smooth and creamy.
9. Stir in 1 teaspoon of fresh thyme leaves and season with freshly ground black pepper to taste.
10. Place 1 or more slices of toasted bread on each of 4 plates.
11. Arrange the cooked asparagus on top of the bread.
12. Spoon the Cambozola sauce generously over the asparagus.
13. Sprinkle each serving with 1/4 cup of toasted pine nuts.